Chicken and green beans stir fry
A simple tasty stir fry that cooks in 15 minutes, making this dish successfully requires reducing the sauce to a syrupy consistency.
Vegetables
Although we're admittedly more carnivorous than herbivorous, we do try to include vegetables in every meal. It's not that difficult, really, considering that many Asian dishes — from soups to main courses — include vegetables among the ingredients. If we're having a no-vegetable main dish for lunch or dinner, we supplement it with at least one vegetable side dish.
Moo shu chicken
Marinated strips of chicken fillet are stir fried with garlic, scallions, sliced cucumber, rehydrated wood ears and scrambled eggs. A thickened sauce completes the dish.
15-minute mushroom and vegetable stir fry
Thinly sliced shiitake, chayote, carrot, bok choy tips and egg are stir fried and seasoned with three soy sauces. Served with rice, this meatless dish makes a complete …
Sukiyaki
Sukiyaki is traditionally cooked on the table. Each diner is given a bowl of raw egg; beef, tofu and vegetables are slow cooked in boiling sauce in a pot at the center of …
Kabayaki-style eggplants
Eggplants softened in the microwave are butterflied and braised in sweet-salty teriyaki sauce.
Tuna poke bowl
Inspired by a meal we enjoyed in Hanoi, our home version of poke bowl has sushi rice, tuna, lettuce, cucumber, shiitake, egg, eggplant and sweet ripe mango.
Cheese-stuffed and bacon-wrapped okra
Young and tender okra are slit, stuffed with cheese, wrapped with bacon then fried slowly. The bacon browns and the okra absorbs the flavorful fat as the cheese inside …